Purée à la Flamande (Flemish-Style Purée)

Name: Purée à la Flamande (Flemish-Style Purée)
Cuisine: France
Ingredients: 700 g Brussels sprouts; 3/4 L white consommé (cooking stock); 300 g potatoes; 3–4 dL milk; butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

700 g Brussels sprouts
3/4 L white consommé (cooking stock)
300 g potatoes
3–4 dL milk
butter

Instructions

Blanch the Brussels sprouts, then braise them in butter. Moisten with three-quarters litre of white consommé (cooking stock) and add the potatoes. Finish cooking gently.
Pass the mixture through a sieve (étamine / fine-mesh strainer). Adjust the consistency with 3–4 decilitres of milk and finish with butter at the moment of serving.